KR100774498B1 - Producing method for aging-fermentation black garlic using artemisia fumigation - Google Patents

Producing method for aging-fermentation black garlic using artemisia fumigation Download PDF

Info

Publication number
KR100774498B1
KR100774498B1 KR1020070034294A KR20070034294A KR100774498B1 KR 100774498 B1 KR100774498 B1 KR 100774498B1 KR 1020070034294 A KR1020070034294 A KR 1020070034294A KR 20070034294 A KR20070034294 A KR 20070034294A KR 100774498 B1 KR100774498 B1 KR 100774498B1
Authority
KR
South Korea
Prior art keywords
garlic
fermentation
hours
fumigation
mugwort
Prior art date
Application number
KR1020070034294A
Other languages
Korean (ko)
Inventor
안창성
Original Assignee
(주)덕산식품
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by (주)덕산식품 filed Critical (주)덕산식품
Priority to KR1020070034294A priority Critical patent/KR100774498B1/en
Application granted granted Critical
Publication of KR100774498B1 publication Critical patent/KR100774498B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification

Abstract

A method for manufacturing fermentation-aged black garlic using mugwort fumigation is provided to remove a garlic smell effectively while maintaining inherent efficacies of garlic, and reduce a fermentation aging time. A method for manufacturing fermentation-aged black garlic using mugwort fumigation includes the steps of: putting garlic into a tunnel type dryer, and fumigating the garlic with mugwort smoke; subjecting the garlic to self fermentation aging in the tunnel type dryer at 65-95 °C for 8-16 hours; immersing the aged garlic into an immersion solution for 12-24 hours, wherein the immersion solution is obtained by diluting a fermented ginseng extract and a green tea extract with deep sea water; subjecting the immersed garlic to high-temperature hot blast treatment and fermentation aging in the tunnel type dryer for 120-288 hours; subjecting the garlic to low-temperature hot blast treatment and fermentation aging for 36-90 hours; and cooling the garlic with a cold wind.

Description

Producing method for aging-fermentation black garlic using artemisia fumigation}

1 is a flow chart for a method of manufacturing mugwort fumigation fermented black garlic according to an embodiment of the present invention.

Figure 2 is a table showing the results of measuring the sulfate activity and polyphenol content of mugwort fumigation fermented black garlic and various comparative groups according to the present invention.

The present invention relates to a processing method of garlic, and more particularly to a method of producing black garlic through mugwort fumigation and fermentation ripening process.

Garlic has been cultivated since ancient times in places such as ancient Egypt, China, and India, and has appeared in Korean mythology, and has been an important food ingredient for humans for a long time.

To date, garlic is widely added to processed meats and many processed foods, and the demand is increasing. In addition, it is widely used as a diuretic, pneumonia, purulent disease, antibacterial action, detoxification to heavy metal poisoning, anticancer action, arteriosclerosis prevention or treatment.

Garlic typically contains about 1% volatile essential oils, of which 60% are diallyl disulfide, allyl methyl sulfide, diallyl trisulfide, and allicin It is allicin, which has a strong irritant odor as various sulfur compounds. Allicin has no odor when it is present in garlic's cinnabar, but when the cells of garlic are destroyed, allinase (allinase) enzyme acts to turn into allicin with strong smell and spicy taste, and various poisonous substances are generated. .

The allicin binds to vitamin B1 and becomes an alliamine to have the effect of persistent B1. It is also rich in vitamin B2 and vitamin C, making it a rich source of vitamins. As mentioned above, garlic is an essential spice in our country.

Garlic has been used in combination with spices and other food ingredients because garlic has a strong irritation when ingested, as well as minced garlic (liver garlic). In addition, if it is weak to heat or temperature change and some scratches occur during transport or storage process, browning phenomenon immediately occurs, which has acted as a problem factor that significantly lowered the merchandise.

To solve these problems, various research methods on garlic have been proposed.

For example, a method of preparing an odorless garlic extract (patent No. 195-23328), which is prepared by adding garlic to water, extracting and filtering at high temperature, and then adding cyclodextrin and stirring, and adding an organic acid or organic acid aqueous solution to garlic. Patent (Patent No. 205498) regarding cosmetic composition with increased antibacterial effect and antiseptic power by containing odorless garlic extract obtained by decomposition and filtration, primary and secondary fermentation fermented naturally by adding garlic to a mixed solution of sugar fructose oligosaccharides The odorless functional garlic fermented beverage using the fermentation broth prepared by mixing the extract and mixing the mixture with the garlic husk solution and fermentation broth (Patent No. 571496), and a method of preparing mature garlic Preparation of Aged Garlic with Increased Antioxidant and Polyphenol Contents without Compromising Garlic's Original Effectiveness by Self Fermentation in Humidity It is known the like (Patent No. 530 386).

However, the processed product as described above is limited to the inherent function and efficacy of garlic by using additives or extracts, and further increase the efficacy.

In addition, Korean Patent No. 06663168 proposes a garlic production method that increases the antioxidant power and polyphenol content of the garlic through germination, heat treatment, high temperature hot air treatment, low temperature hot air treatment and drying.

However, the manufacturing method is subjected to a so-called germination process that sprouts garlic, which requires a long period of 5-10 days to germinate garlic, and the commercialization of sprouted garlic (generally sprouted garlic is a consumer Not only does it fall out, but the nutrients of garlic are shed into the shoots, the garlic is likely to rot or deteriorate during germination for 5-10 days, and there is a limit to eliminating the smell of garlic.

The present invention is to provide a method for producing black mugwort fermentation fermentation black garlic that can effectively remove the smell of garlic.

In addition, the present invention is to provide a method of producing mugwort fumigation fermentation black garlic that can reduce the smell of garlic and shorten the fermentation ripening period while maintaining the inherent efficacy of the garlic-containing ingredients.

In addition, the present invention is to provide a method for producing black mugwort fermentation fermentation black garlic that can minimize the deterioration of garlic by the various bacteria in the garlic.

Mugwort fumigation fermentation ripening black garlic of the present invention for achieving the above object is the fumigation step (1 step), the first fermentation ripening step (2 steps), immersion step (3 steps), high temperature hot air treatment using mugwort The second fermentation ripening step (4 steps), low temperature hot air treatment step of the third fermentation ripening step (5 steps), using the cold air cooling step (6 steps) to provide a method of manufacturing the mugwort fumigation fermentation black garlic.

According to an embodiment of the present invention, the fumigation step is steamed fresh garlic (whole garlic, blood garlic) or chopped garlic with smoke generated by burning wormwood at a temperature of 20-40 ° C. in a tunnel dryer.

According to an embodiment of the present invention, the first fermentation ripening step is put in the steamed garlic in a tunnel dryer to self-fermentation for 8 to 16 hours at 65 ~ 95 ℃.

According to an embodiment of the present invention, the immersion step is soaked in fermented aged garlic soaked in yeast extract and green tea extract in deep sea water 12 hours to 24 hours.

According to an embodiment of the present invention, the secondary fermentation aging step is hot dries and fermentation ripening for 120-288 hours at 50 ~ 95 ℃ temperature, 35 ~ 85% humidity after drying the soaked garlic.

According to an embodiment of the present invention, the third fermentation aging step is hot hot air treated and fermented mature garlic at low temperature hot air treatment and fermentation aged for 36 to 90 hours at 30 ~ 49 ℃.

According to an embodiment of the present invention, the cooling step cools the cold wind-treated and fermented garlic.

According to an embodiment of the present invention, the present invention is processed by using black garlic mixed beverage (pouch packaging), black garlic concentrate (extract), black garlic powder (including AD, DD, SD, VD, FD processing method) It further comprises a step.

In the fumigation step of the present invention, it is preferable to use a method of maximizing the effect of fumigation by using jinjin mugwort as a tunnel-type drier in order to first remove the smell of garlic.

In the fumigation step of the present invention, the internal temperature of the tunnel dryer is preferably maintained at 20-40 degrees, and it is preferable to keep a sufficient fumigation time of 8 hours.

For example, the embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited by the embodiments described below. These examples are provided to more fully explain the present invention to those skilled in the art. Accordingly, the shape of the elements in the drawings and the like are exaggerated to emphasize a clearer description.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to FIGS. 1 and 2. In addition, in the drawings, the same reference numerals are denoted together for components that perform the same function.

1 is a flowchart of a method for producing fermented ripened black garlic using mugwort fumigation according to an embodiment of the present invention.

Referring to Figure 1, the manufacturing method of the mugwort fumigation fermented black garlic according to the present invention is the fumigation step (s10), the first self-fermentation fermentation step (s20), immersion step (s30), the second fermentation fermentation step (s40), The third aging fermentation step (s50), the cooling step (s60), and processing step (s70) is included.

First, prepare garlic. Garlic is preferably used to clean the soil of the roots and clean the stem after cutting to a certain length. In addition, although the whole garlic can be used in this invention, it is preferable to use the garlic remove | eliminated in order to improve the odor removal, sterilization, and antimicrobial effect in a fumigation stage. Therefore, before the fumigation step, the preparation steps such as the process of separating the whole garlic, the process of washing, the process of removing the outer shell should be preceded.

The fumigation step (s10) is to remove the smell of garlic inherent, the step of removing the germs on the epidermis in garlic with wormwood smoke. In the present embodiment, although the smoke of burning wormwood was used, various materials such as wood (pine, oak, etc., which are widely used when smoked), medicinal herbs, green tea, pine needles, etc. may be used as necessary.

As is well known, wormwood smoke has the function of killing bacteria, various bacteria, sterilization, antibacterial action and deodorizing action, in the present invention to remove the unique smell of garlic through the fumigation process using such wormwood smoke (scent function) and At the same time, the scent of wormwood is cut into garlic to neutralize the smell of garlic, kill bacteria and various bacteria on the surface of the garlic to obtain sterilization and antibacterial effect.

The fumigation step (s10) is carried out in a tunnel type dryer. Fumigation puts garlic into the tunnel dryer and injects the smoke generated by burning mugwort into the tunnel dryer, where the mugwort smoke deposits on the surface of the garlic are the smoke concentration, the air circulation rate and relative humidity of the tunnel chamber dryer, and the tunnel dryer. It is affected by the internal temperature. Naturally, the thicker the concentration of mugwort smoke, the greater the deposition, and the more convection there is, the more frequent the contact between the surface of the garlic and the mugwort smoke will result in the removal of garlic odor, mugwort smoke deposition and sterilization. In the present invention, the temperature in the tunnel dryer is preferably maintained at 20 ~ 40 ℃, it can be said that it is desirable to keep a sufficient fumigation time of 8 hours. In addition, it is preferable to form a circulating convection using a fan in order to evenly spread the scent of the jinjin mugwort during fumigation. At this time, the wind speed is preferably 3 to 8 m / sec, the most suitable wind speed is preferably 5 m / sec.

The garlic fumigation in this fumigation step (s10) is subjected to the first self fermentation ripening step (s20) in a tunnel type dryer.

In the first self fermentation aging step (s20), the temperature in the tunnel dryer is preferably maintained at 65-95 ° C. and is performed for 8-16 hours. The first fermentation maturation stage is divided into three stages: 65 ~ 75 ℃ for the first 8 hours, 85 ~ 95 ℃ for the mid 4 hours, and 75 ~ 85 ℃ for the final 4 hours. It goes on. In general, careful management will be desirable because the high temperature hot air treatment process significantly affects fermentation and maturation.

In the immersion step (s30), 12Brix yeast extract and green tea extract having a high content of polyphenol were mixed in a ratio of 1: 1 in clean deep seawater and mixed with deep seawater in a ratio of 8: 1. In the case of garlic, it is preferable to immerse it for 12 hours, and for fresh garlic (whole garlic / blood garlic) for 24 hours. Dipping solution should be used once in a stainless steel container, and it can be stored at room temperature, but it should be stored in a cool and shady place. Of course, it is desirable to keep it in a low-temperature warehouse of 0 ~ 4 ℃.

Green tea extract contained in the dipping solution has a very high content of polyphenols, so that when the garlic is immersed for a certain time, the polyphenols are absorbed by the garlic. In addition, the yeast ginseng extract is an extract of fermented red ginseng, which is a fermented red ginseng greatly enhanced the functional ingredients, if the purchase of fermented red ginseng is difficult, you can use the red ginseng extract.

Polyphenols found in green tea are commonly referred to as tannins, which are also part of polyphenols and have a bitter astringency. Among these polyphenols, they include ingredients such as catechin, prabonol, grogonic and tannic acid. Green tea is mainly composed of catechins, which are rare in other teas, and the ester type EGCg (Epy Galo Catechine gallate) accounts for over 50% of the catechins. Therefore, EGCg plays a very important role in the body. In general, polyphenols are beneficial components in the body detoxification, astringent action, sterilization, etc., but studies have shown that EGCg extends beyond these ranges to inhibit carcinogens, enhance immunity and antioxidant activity. have.

In this way, beneficial ingredients such as antibacterial and anti-oxidant polyphenols of green tea extract are penetrated into garlic through the dipping process, and not only prevents the deterioration of bacteria due to antibacterial and antioxidant effects during processing, but also garlic The effect of neutralizing a characteristic smell can be acquired.

As such, in the present invention, it can be expected to increase the active ingredient content of garlic through the immersion step, a special effect that can prevent the deterioration of garlic.

On the other hand, after the immersion process garlic goes to the second fermentation stage.

In the second ripening fermentation step (s40), the garlic is dried from the dipping solution, and the garlic is placed in a sealed box-shaped stainless steel container of 10 kg each, and the lid of the steel container is maintained while maintaining a constant gap between garlic and garlic. Close and place in a tunnel drying chamber. In the secondary fermentation stage, the tunnel drying chamber maintains a temperature of 50-95 ° C and a humidity of 35-85% and undergoes high temperature hot air treatment and fermentation aging for 120-288 hours. In the second fermentation fermentation step, the hot garlic treatment is carried out while raising and lowering low temperature and humidity, high temperature and humidity for 5 days. At this time, too, the change in temperature affects the composition and quality of garlic, so it is necessary to produce it with caution, and an appropriate temperature is 85 ° C.

And, in the case of fresh garlic (whole garlic / blood garlic), hot air treatment should be performed while increasing and decreasing low temperature and humidity, high temperature and humidity for up to 12 days under the same temperature condition, and 0.4ml per 10 kg using deep sea water. It is desirable to supply water steadily. The most suitable temperature at this time is preferably 75 ° C.

In particular, the key point of high temperature hot air treatment is to play an important role in reducing or removing heartburn and garlic's own bitter odor when raw garlic is ingested.

Of course, the temperature maintenance in the aging fermentation chamber and the tunnel type dryer is managed by attaching a mechanical device capable of automatic adjustment, and in order to maintain the most optimal conditions, it is preferable to operate the automatic temperature control steering device and the moisture control sensor. It should also be noted that at this time, the temperature, humidity and moisture management for each time zone is preferably computerized to be automatically controlled by the sensor.

As mentioned above, by treating hot garlic or whole garlic with hot hot air, allicin, which is garlic's unique active ingredient, is aged and fermented at high temperature, and other organic sulfur compounds, namely, S-arylcystine (s) -allyl cystein, diallylsulfide (DAS), dipropylsulfide (DPS), diallyl disulfide (DADS) and the like.

Therefore, garlic processed until the secondary fermentation stage of the method of manufacturing mugwort fumigation fermented black garlic of the present invention has various organic sulfur compounds and shows antioxidant activity, and the color of the raw white garlic is changed to reddish brown. .

The third fermentation fermentation step (s50) is a step of fermenting and fermenting low-temperature hot air for 36 to 90 hours at 30-49 ° C for hot hot air treatment and fermentation-aging garlic in the second fermentation fermentation step (s40). It is a process of fermenting low temperature aging by treating hot air at low temperature with hot air, and in this step, the unique active ingredients such as garlic allicin are changed into organic sulfur compounds, and the color of garlic is red brown to black brown. If you eat it, the sugar content of garlic will reach the front stage.

The time for performing the third fermentation fermentation step (s50) is preferably 60 hours for fresh garlic or 36 hours for fresh garlic.

In addition, the most important part of this step is timely temperature control. In this case, it is preferable to go through the effective low temperature fermentation aging step by computerized input management of the time zone temperature control of the thermostat.

Cooling step (s60) is a step to obtain a finished product (product) by cooling with cold wind to finally finish the mugwort fumigation fermented black garlic.

In the cooling step (s60), the low temperature hot air and fermented aged garlic are separated from the tunnel dryer (extracted out) and maintained at a temperature of 10 to 18 ° C. and treated for 72 to 168 hours, preferably 120 hours in a cold air drying method in the shade. Thus finally the step of producing a fumigation fermented black garlic of the present invention. Of course, in order to obtain a fast finished product in the cooling step, the finished product can be obtained by storing the product for 12 to 48 hours, preferably 24 hours, in a low temperature warehouse maintaining a temperature of 0 to 4 ° C.

The mugwort fumigation fermented black garlic prepared according to the above-described manufacturing method has a high solubility in water or a solution because it contains a functional substance and the tissue is water-soluble. Therefore, you can just ingest, but can be made into a variety of products through the processing step (s70). For example, you can make a tea bag product with brown rice and green tea, and use it as black garlic tea. In the case of canned garlic, extract or concentrate can be mixed with yeast ginseng or red ginseng and mixed in a certain ratio. Also, according to the drying method of food by product type, soup of ramen is made through hot air drying (AD), sprayer (spray) drying (SD), drum drying (DD), vacuum drying (VD), and freeze drying (FD). It can be used as a raw material or as a raw material for mixed drinks (pouch packaging) or yakult. It can be conveniently used as a health supplement by making it into a raw material of cosmetics or a certain shape of a ring. In the case of whole garlic, it is desirable to manage the water at 50% or less, the powder at 8% or less, and the extract at 20% or less.

Mugwort fumigation fermented ripening black garlic production method of the present invention by keeping the ingredients unique to raw garlic or cut garlic by fumigation for 8 hours with smoke generated by burning the mugwort in the fumigation step, while reducing the irritant smell peculiar to garlic, stained with garlic There is an effect of preventing the deterioration caused by the growth of bacteria.

Also, put garlic fumigation with phosphorus mugwort in the first fermentation aging step into the tunnel dryer and ferment aging for 8 to 16 hours, while dipping distilled yeast ginseng extract and green tea extract together with deep sea water in the immersion step to block the change of ingredients inside garlic. Its high temperature and low temperature fermentation aging through optimal temperature, moisture and time management using advanced equipment, help to produce antioxidants such as S-arylcystine and various organic sulfur compounds, which do not exist in raw garlic. The content of phenols can also lead to increasing effects.

Therefore, ingestion of mugwort fumigated fermented black garlic prepared according to the method of the present invention is to ingest black garlic containing a lot of antioxidants, polyphenols and scordinine, creatine, organic germanium, etc. In addition, it is expected to be effective in preventing diseases through physical strength enhancement, tonic effect and fatigue recovery.

Figure 2 is a table measuring the sulfate activity and polyphenol content of mugwort fumigation fermented black garlic of the present invention.

In order to maintain the objectivity of the experiment, products distributed in the general market were collected and compared and analyzed with the present invention. The same experiment was conducted.

In addition, in order to reduce the tolerance of the experiment and to objectively prove the superiority of the present invention, the experimental example of the method of preparing aged garlic of Patent No. 0530386 was decided to be carried out as it is. Could be derived.

First, as a reagent, 0.05M Na 2 CO 3 buffer (pH 10.2) was prepared, and 3 mM Xanthine was prepared by dissolving 45.64 mg of Xanthine in the above buffer to 100 ml, and 111.7 mg of EDTA-2Na was dissolved in distilled water to make 3 ml EDTA. Prepare 10 mg of Bovine serum albumin in distilled water to make 10 ml, prepare 0.75 mM NBT by adding 100 ml of NBT 61.32 mg to distilled water, and dilute Xanthine oxidase with distilled water to prepare Xanthine oxidase. Prepared so that the absorbance falls within the range of 0.20 to 0.23, 102.29 mg of CuCl2 -2H2O is dissolved in distilled water to make 100 ml to prepare 6 mM CuCl2.

Then, as a preparation of standard SOD, Caffeic acid is diluted with distilled water to make a SOD active standard solution.

Subsequently, 20 g of mugwort fumigation fermented black garlic according to the present invention and black garlic (A), odorless garlic (B), bamboo salt garlic (C), dried garlic (D) and fresh garlic (E) 20g, which are distributed in the general market, were respectively blended. It was crushed with and transferred to a 500 ml beaker using 200 ml of 30% EtOH, and extracted with a stapler for 1 hour at 80 degrees Celsius to obtain each test solution.

In addition, 2.4 ml of 0.05 M Na 2 CO 3 buffer was added to each test tube, and 0.1 ml of 3 mM Xanthine, 3 mM EDTA, BSA solution, and 0.75 mM NBT were added.

0.1 ml of the sample containing SOD was added thereto, and incubation was started at 25 ° C.

After 20 minutes, 0.1 ml of 6 mM CuCl 2 was added to stop the reaction, and the sulfated (SOD) activity and polyphenol content were measured.

The results of the analysis are as shown in FIG.

As can be seen in the table of Figure 2, the mugwort fumigation fermented black garlic prepared by the manufacturing method as described above according to the present invention was measured SOD activity by Xanthine oxidase method, the antioxidant power is almost 13 compared to raw garlic It can be seen that the fold rises, and the polyphenol content is analyzed to appear 21 times higher than raw garlic.

In particular, the fact that the content of polyphenols, which are known to be the most extracted from green tea or red grapes, was 20 times higher than that of conventional garlic, and it would be significant that the green tea extract was diluted in the immersion stage of this product. .

The size of one molecule of polyphenol in raw garlic is large, but the worm-fumigated fermented black garlic produced by the manufacturing method according to the present invention is decomposed into 13 pieces of the molecule, and the amount is increased. It can be seen that there is an effect that the polyphenol particles are quickly absorbed in the body.

In addition, it can be seen that in the aged garlic prepared by the manufacturing method according to the present invention, S-allylcysteine (SAC), which is not present in raw garlic, was produced, which was prepared by the manufacturing method according to the present invention. It can be seen from the fact that the scent of wormwood fumigation fermented ripened black garlic is trimmed and does not smell like garlic.

Original garlic contains glutamyl S-arylcystine, a useful oil-soluble ingredient, which is difficult to absorb in the body and requires one day to absorb in the body. It gives up a sense of rejection, but after ingesting wormwood fumigation fermented black garlic prepared by the manufacturing method according to the present invention does not smell peculiar to garlic even if trimmed.

It is interpreted that glutamyl S-arylcystine in raw garlic was absorbed rapidly by the body because it was almost changed to S-arylcystine which is water-soluble.

In addition, the garlic prepared by the manufacturing method according to the present invention was confirmed that the change in free amino acids having high bioavailability by natural fermentation was about 1.7 times higher than the conventional products.

In the above, the mugwort fumigation fermented black garlic according to the present invention is shown in accordance with the above description and drawings, but this is merely described, for example, and various changes and modifications can be made without departing from the spirit of the present invention. .

According to the present invention, the fact that can be seen in the above analysis according to the manufacturing method of mugwort fumigation fermented black garlic according to the present invention, a considerable amount of raw garlic (whole garlic / blood garlic) through a process called mugwort fumigation In the case of the present invention mugwort fumigation fermentation ripening black garlic obtained by mixing the yeast ginseng extract with the deep seawater and dipping it in the diluted solution, the hot mugwort fermentation ripening and the low temperature hot wind fermentation ripening process are cooled by cold wind. Compared to raw garlic, antioxidant activity was increased by almost 13 times, and the polyphenol content was analyzed to be 21 times higher than that of raw garlic.

In addition, the fumigation and dipping process reduce not only the smell and irritability peculiar to garlic, but also to remove garlic in the fumigation process prior to fermentation to prevent garlic deterioration during processing. It works. In addition, the garlic color becomes black through several fermentation aging processes at different temperatures. The change in color means that garlic's composition changes during the fermentation aging process, and its antioxidant activity (measured by SOD method) is 13 times higher than that of ordinary garlic before mugwort fermentation. It is possible to obtain a mugwort fumigation black garlic in which the polyphenol content is increased by 21 times.

In addition, the present invention can be expected to improve the productivity by significantly shortening the period when the processing step of the mugwort fumigation fermentation with a garlic instead of whole garlic.

Claims (7)

  1. In the method of manufacturing mugwort fumigation fermented black garlic:
    1 step of fumbling with smoke generated by burning the wormwood at 20 ~ 40 ℃ temperature put garlic in the tunnel dryer;
    Putting the fumigation garlic into a tunnel dryer for two to 16 hours self fermentation at 65-95 ° C .;
    Three steps of immersing the fermented aged garlic in dipping solution made by diluting yeast extract and green tea extract in deep sea water for 12 hours to 24 hours;
    After drying the immersed garlic 4 steps of hot hot air treatment and fermentation ripening for 120 to 288 hours at a temperature of 50 ~ 95 ℃, humidity 35 ~ 85% in a tunnel dryer;
    5 steps of the hot hot air treatment and fermentation ripening garlic in the step 4 at low temperature hot air treatment and fermentation ripening for 36 to 90 hours at 30 ~ 49 ℃; And
    The method of producing black garlic mugwort fermentation aging black garlic, characterized in that it comprises the six steps of cooling low-temperature hot air treatment and fermentation ripening garlic in cold air in the fifth step.
  2. The method of claim 1,
    Mugwort fumigation fermentation aging black garlic production method further comprising the step of removing the outer skin of garlic in advance before the first step.
  3. The method of claim 1,
    Mugwort fumigation fermentation ripening black garlic production method characterized in that it further comprises seven steps of making an extract using garlic cooled by the cold air in step 6.
  4. The method of claim 1,
    The mugwort fumigation fermentation maturation further comprises seven steps of drying the powder cooled by cold air in the sixth step by hot air drying, atomizer drying, drum drying, vacuum drying, and lyophilization. Black garlic production method.
  5. In the method of manufacturing mugwort fumigation fermented black garlic:
    1 step of fumbling garlic with smoke generated by burning wormwood;
    2 steps of self-fermenting the fumigation garlic at 65 ~ 95 ℃ 8-16 hours;
    Three steps of immersing the fermented aged garlic in dipping solution made by diluting green tea extract and yeast extract in deep sea water for 12 hours to 24 hours;
    After drying the soaked garlic 4 to hot hot air treatment and fermentation ripening for 120 to 288 hours at 50 ~ 95 ℃, humidity 35-85%;
    5 steps of the hot hot air treatment and fermentation ripening garlic in the step 4 at low temperature hot air treatment and fermentation ripening for 36 to 90 hours at 30 ~ 49 ℃; And
    The method of producing black garlic mugwort fermentation aging black garlic, characterized in that it comprises the six steps of cooling low-temperature hot air treatment and fermentation ripening garlic in cold air in the fifth step.
  6. delete
  7. The method of claim 5,
    The fourth step is a method of producing a mugwort fumigation fermented black garlic, characterized in that the fermentation and ripening process in the state of closing the lid containing garlic in a box-shaped stainless steel container.
KR1020070034294A 2007-04-06 2007-04-06 Producing method for aging-fermentation black garlic using artemisia fumigation KR100774498B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020070034294A KR100774498B1 (en) 2007-04-06 2007-04-06 Producing method for aging-fermentation black garlic using artemisia fumigation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020070034294A KR100774498B1 (en) 2007-04-06 2007-04-06 Producing method for aging-fermentation black garlic using artemisia fumigation

Publications (1)

Publication Number Publication Date
KR100774498B1 true KR100774498B1 (en) 2007-11-08

Family

ID=39061269

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020070034294A KR100774498B1 (en) 2007-04-06 2007-04-06 Producing method for aging-fermentation black garlic using artemisia fumigation

Country Status (1)

Country Link
KR (1) KR100774498B1 (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100797915B1 (en) 2007-10-22 2008-01-24 김학민 Method for producing black garlic by rapid maturing
KR100871635B1 (en) * 2008-04-11 2008-12-02 주식회사 레토나 Method for making the black garlic
KR100961966B1 (en) * 2009-09-24 2010-06-08 이광훈 Method for aging-fermentation black garlic using oak fumigation
KR100983213B1 (en) * 2008-04-30 2010-09-20 충남대학교산학협력단 Method for Producing maturing black garlic with anti-oxidation ability
KR100987233B1 (en) 2008-01-28 2010-10-14 박상재 Preparation method for fermented garlic and food composition containing the same
KR101410234B1 (en) 2012-10-08 2014-06-20 농업회사법인 내몸애 주식회사 Preparation method of Artemisia capillaris extract using deep seawater
KR20150121879A (en) * 2014-04-22 2015-10-30 농업회사법인주식회사대일 Method of manufacturing kimchi with black garlic
KR101783910B1 (en) * 2015-06-05 2017-10-16 주식회사 덕성에프앤비 Method for manufacturing can having black garics and can having black garics manufactured by the same

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040046595A (en) * 2002-11-28 2004-06-05 (주)하농식품 Process for preparing aged garlic extract
KR20050103261A (en) * 2004-04-24 2005-10-27 최진호 Method of manufecture of the odorless functional garlic fermentation beverage (gfb) with tonic effect by natural fermentation
KR100530386B1 (en) 2005-08-03 2005-11-22 (주)코스트플러스코리아 Process for preparing aged garlic

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040046595A (en) * 2002-11-28 2004-06-05 (주)하농식품 Process for preparing aged garlic extract
KR20050103261A (en) * 2004-04-24 2005-10-27 최진호 Method of manufecture of the odorless functional garlic fermentation beverage (gfb) with tonic effect by natural fermentation
KR100530386B1 (en) 2005-08-03 2005-11-22 (주)코스트플러스코리아 Process for preparing aged garlic

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100797915B1 (en) 2007-10-22 2008-01-24 김학민 Method for producing black garlic by rapid maturing
KR100987233B1 (en) 2008-01-28 2010-10-14 박상재 Preparation method for fermented garlic and food composition containing the same
KR100871635B1 (en) * 2008-04-11 2008-12-02 주식회사 레토나 Method for making the black garlic
KR100983213B1 (en) * 2008-04-30 2010-09-20 충남대학교산학협력단 Method for Producing maturing black garlic with anti-oxidation ability
KR100961966B1 (en) * 2009-09-24 2010-06-08 이광훈 Method for aging-fermentation black garlic using oak fumigation
KR101410234B1 (en) 2012-10-08 2014-06-20 농업회사법인 내몸애 주식회사 Preparation method of Artemisia capillaris extract using deep seawater
KR20150121879A (en) * 2014-04-22 2015-10-30 농업회사법인주식회사대일 Method of manufacturing kimchi with black garlic
JP2015204821A (en) * 2014-04-22 2015-11-19 デ イル カンパニー、リミテッド Manufacturing method of black garlic-containing functional healthy kimchi
KR101582280B1 (en) * 2014-04-22 2016-01-21 농업회사법인주식회사대일 Method of manufacturing kimchi with black garlic
KR101783910B1 (en) * 2015-06-05 2017-10-16 주식회사 덕성에프앤비 Method for manufacturing can having black garics and can having black garics manufactured by the same

Similar Documents

Publication Publication Date Title
KR100530386B1 (en) Process for preparing aged garlic
KR100895110B1 (en) Black garlic fermented by natural herb, processes for the preparation thereof, and health food comprising the same
JPWO2006030771A1 (en) Gnetsum extract
KR100663168B1 (en) Preparation method for aged sprouted-garlic
KR101496359B1 (en) Method for producing breathing fermented solution of wild plants
KR101478547B1 (en) The method of smoked duck
KR100998066B1 (en) Extracts of aged garlic and A preparation method of aged garlic and Vinegar beverage using the garlic
KR101749942B1 (en) A fermentation sauce of pork and manufacturing method thereof
CN103960740A (en) Production method of roxburgh rose fruit powder
CN105285925A (en) Seasoning sauce for flavor chicken and preparation method thereof
KR101016760B1 (en) Smoking sauce for duck meat and manufacturing method smoked duck meat
KR20120099603A (en) Method for making the black jujube
KR101748948B1 (en) Fermented Moringa beverage and method thereof
KR100439471B1 (en) Process for preparing aged garlic extract
JP6392253B2 (en) Method for producing antioxidant, method for enhancing umami of food, and method for producing umami enhancing composition
KR100989865B1 (en) Preparation method for aged blackonion extract
KR101125125B1 (en) Method of manufacture for functional powdered tea using Chrysanthemum indicum Linne, C. boreale Makino and C. zawadskii var latilobum Maxim Kitam
KR101291309B1 (en) Method manufacture rice makgulli use estern prickly pear
KR101013533B1 (en) Salt aged with black garlic and method of manufacturing the same
CN104336217A (en) Preparation method of organic yulan magnolia Arabian jasmine flower Puer tea in bulk
CN101176481B (en) Cherry biological antimicrobial preserving agent and thereof fresh-keeping method
CN104286247B (en) A kind of preparation method of detoxification ginkgo leave tea
KR100840991B1 (en) Method for producing the black garlic
CN101129189A (en) Method for processing tree plant flowers
KR20090009145A (en) Angelica keiskei koidz. tea

Legal Events

Date Code Title Description
A201 Request for examination
A302 Request for accelerated examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20121031

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20131030

Year of fee payment: 7

FPAY Annual fee payment

Payment date: 20150818

Year of fee payment: 9

FPAY Annual fee payment

Payment date: 20161011

Year of fee payment: 10

FPAY Annual fee payment

Payment date: 20170901

Year of fee payment: 11